Can lactic acid bacteria be an efficient tool for controlling Listeria monocytogenes contamination on cheese surface? The case of Gorgonzola cheese
作者： Stefano Morandi , Tiziana Silvetti , Giovanna Battelli , Milena Brasca
DOI: 10.1016/J.FOODCONT.2018.10.012
关键词: Bacteria 、 Food science 、 Listeria 、 Lactobacillus plantarum 、 Carnobacterium 、 Lactococcus lactis 、 Agar 、 Lactic acid 、 Listeria monocytogenes 、 Chemistry
摘要: Abstract Gorgonzola is an Italian blue-veined, mould-ripened PDO cheese obtained using pasteurised cow's milk. Like other mould cheeses, rind represents a suitable substrate for the growth of Listeria. In this study, we proposed use lactic acid bacteria (LAB) to limit L. monocytogenes on surface during ripening process. A total 23 LAB strains were screened by agar disk diffusion test and microplate turbidometric inhibition assays their antimicrobial activity against two innocua biotypes isolated from rinds. The anti-Listeria differed among it was Listeria biotype-dependent. Amongst them, Carnobacterium SCA, SCB, Lactobacillus plantarum NA18, Lb. sakei SCC, Lactococcus lactis FT27, N16 SV77 selected marked challenge performed evaluate effect development artificially inoculated rinds at 6 55 days maintained 4 8 °C. Five (Carnobacterium Lc. SV77) showed notable when low level contamination (102 CFU/g) occurred first stage (6 days) cells below EC (
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